Feb 19, 2014

Slow Cooker Bean 'n' Beef Pepper Chili

Hi darlins'!

The other day, Matt had a seriously inspired idea to make chili. I was all like, heck yeah, and he was like, let's do this! We really love our chili.

The beauty of a good batch of chili is that it gets better as it sits, hellllooooo leftovers! This was a new recipe that Matt stumbled across and decided to amp up with some fabulously spicy peppers. I hope you this veggie-licious recipe! Oh, and I'm not sharing any of my other eats from last Wednesday because a.) I forgot to take pictures all day and b.) 2/3 of my meals were this chili anyway :)



You'll Need:
3 Tbsp. canola oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 c. chili powder
1 Tbsp. ground cumin
2 lbs. lean ground beef
1 1/2 tsp. kosher salt
1 (28 oz) can diced tomatoes
1 (14 oz) can tomato sauce
2 (15 oz) cans kidney beans
2 whole coarsely chopped fresh jalapeños
1 whole coarsely chopped yellow habanero

Directions
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute.

Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the jalapeños and habaneros. Taste and season with salt as needed.

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Thanks for reading! If you're hungry for more scrumptious-looking eats & recipes, head on over to Jenn's WIAW party at Peas & Crayons!

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How do you like to serve chili? With cornbread or plain in a bowl.
What is your most essential chili ingredient? Diced tomatoes to add that juicy quality!
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6 comments:

  1. Yum this sounds so good! Cornbread is pretty mandatory with my chili! :)

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  2. Thanks Jana! I have yet to attempt making cornbread on my own, I always jump to the Jiffy mix, but I think it'd be really fun to try :)

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  3. Sarah @ Sweet MilesFebruary 19, 2014 1:21 PM

    This looks delicious! We love us some chili around these parts, so I will have to share this with my husband for sure!

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  4. Us too! Doesn't chili just hit the spot when it's cold outside? :)

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  5. With cornbread :) duh!

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  6. My thoughts exactly. Jana from Happy Wife Health Life shared a lightened-up yogurt cornbread recipe from her blog with me that I'm kind of pumped to try. I've never attempted making my own!

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